No-knead Pizza Dough

No-knead Pizza Dough
Looking to make your kitchen a fuss-free zone? Our no-knead dough is simple to make, stores easily, and can be used for everything from pizzas to bread knots. Best of all, one batch can make multiple meals - so it's a real weeknight winner.

Makes 4 Pizzas


  • 3⅓ cups (530g) ‘00’ flour
  • ¼ tsp dried yeast
  • 1 tsp caster sugar
  • 2½ tsp sea salt flakes
  • 1½ cups (375ml) lukewarm water

No-knead Pizza Dough Method

To make the dough, place the flour, yeast, sugar, salt and water in a large bowl and mix to combine. Cover with a clean tea towel and then set aside in a warm place for 3 hours, or until the dough has doubled in size. (The dough will be quite lumpy at first, but should smooth out once it’s been left to rise.) 

Turn out the dough and divide it into 4 equal portions. Stretch out each piece of the dough by the ends until it forms a rectangle approximately 30cm long. Fold the dough into thirds on top of itself, starting from the top of one short end, until you have a rectangle about 10cm long.

Stretch the dough once more and fold into thirds again. Shape each portion into a ball. Place on an oiled tray and loosely cover with a damp tea towel for 30 minutes. 

TO MAKE PIZZA BASES: Sprinkle a large piece of baking paper with flour or polenta. Place a dough piece on the paper and using your hand, press out the dough into a round approximately 30cm across, leaving a risen 2cm edge. Repeat with remaining dough. 

TO BAKE: Preheat the oven to 240°C (220°C fan forced). Place large baking trays in the oven to heat. Top the pizza bases with desired toppings. 

Carefully remove the hot trays from the oven and slide the prepared pizzas onto them. Bake for about 15-20 minutes, or until golden and puffed. 

TO STORE: After proving, you can keep balls of the pizza dough in an airtight container in your fridge for up to 2 days. Take out the dough and bring it to room temperature for 30 minutes before using. After proving, you can freeze balls of the pizza dough in an airtight container for up to 3 months. Thaw in the fridge then bring to room temperature for 30 minutes before using. 

TO FREEZE: You can also freeze the pressed-out pizza bases between sheets of baking paper – simply place in a zip-lock bag before putting in the freezer. They will keep frozen for up to 3 months. To bake from frozen, allow the pizza bases to thaw completely in the fridge. Bake as per recipe. 

FRIDGE PROVE: You can mix the dough and leave it covered with a clean tea towel in the fridge overnight. Remove it from the fridge and prove in a warm area for a further 2 hours, or until doubled in size (the time will depend on how cold your fridge is). 


Try out these recipes using our No-knead Pizza Dough

Smoked Cheddar & Garlic Bread Knots

Antipasti Stromboli



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